This might be one of our top 5 favorite dinners! Chicken Parmesean.... there's about a million ways to make it... but as long as you have some kick-ass red sauce to go with... it will be a show stopper (and this one is)!!
So we have 3 things to think about... sauce, chicken, and pasta... Let's start with sauce!
I've made this sauce a thousand times, and it's featured on one of my earliest posts.... so briefly, here's our kick-ass mouth watering spicy red sauce! 2 cans of St. Marzano tomatoes, two small-ish onions (chopped), 6 cloves garlic (YUP, 6, chopped), 4-5 anchovies(chopped), 2 teaspoons of crushed red pepper (though I used more, you should start with 2 and see how much heat you like), salt and pepper to taste, and about a half teaspoon of sugar to offset the acid in the tomatoes.
Add the onions with some olive oil for about 5-7 minutes or until soft. Add rest of ingredients and simmer on low until dinner is ready! The longer the better. If your neighbors can smell this sauce, be prepared for some extra guests! It's that good! Now, on to chicken!
Tonight our chicken was super simple! Prepare about 1 cup of flour in a dish with some garlic powder, italian sesoning, salt and pepper to dredge the chicken.
Now lots of folks like to POUND their innocent little chicken breasts flat into submission before cooking. I simply butterfly the breast in half without all the gratuitous violence and pounding... and my chicken thanked me!
Now this is important... season your chicken before adding it to the flour (FLAVOR)!! I seasoned with salt, pepper, a little dusting of Italian seasoning and garlic powder... 5 seconds and done!
Pop into flour and coat both sides. Dust off extra flour and add to saute pan coated in olive oil at medium heat. Chicken should sizzle a little when it hits the pan, but not too much.
Make sure you have enough room in your pan for all your chicklettes! Don't overlap or overcrowd. Cook for 3 minutes on first side and get ready to flip.
Cook chicken on the other side for about another 2 minutes and transfer to a 350 degree oven for 10-15 minutes, or until almost done!
Cue cheese! Tonight, and my favorite cheese for this, is fresh mozzarella and grated parmesan! You could use provolone, or traditional mozzerella, or whatever you like, but this is what we do (and LOVE)!
Now, add the fresh sliced cheese to the chicken and pop back into the oven for another 5 minutes. Prepare for melty, ooey gooey, cheesey chicken parm heaven!
Now for the Parm in this chicken parmesean!! Grate as much parmesean cheese as you like on that chicken and let it rest for about 5 minutes! In the mean time you can cook your pasta according to the package directions. Tonight, we picked linguine!
The last thing... and very WORTHY thing, is add fresh basil to the chicken just before serving! Now, time to assemble pasta, sauce, chicken and cheese!
WOW! Time for some mouth watering chicken parmesean with fresh basil and a little garlic bread on the side! Cheers to all the fathers out there! This is a Father's Day Winner!
This might be one of our top 5 favorite dinners! Chicken Parmesean.... there's about a million ways to make it... but as long as you have some kick-ass red sauce to go with... it will be a show stopper (and this one is)!!
So we have 3 things to think about... sauce, chicken, and pasta... Let's start with sauce!
I've made this sauce a thousand times, and it's featured on one of my earliest posts.... so briefly, here's our kick-ass mouth watering spicy red sauce! 2 cans of St. Marzano tomatoes, two small-ish onions (chopped), 6 cloves garlic (YUP, 6, chopped), 4-5 anchovies(chopped), 2 teaspoons of crushed red pepper (though I used more, you should start with 2 and see how much heat you like), salt and pepper to taste, and about a half teaspoon of sugar to offset the acid in the tomatoes.
Add the onions with some olive oil for about 5-7 minutes or until soft. Add rest of ingredients and simmer on low until dinner is ready! The longer the better. If your neighbors can smell this sauce, be prepared for some extra guests! It's that good! Now, on to chicken!
Tonight our chicken was super simple! Prepare about 1 cup of flour in a dish with some garlic powder, italian sesoning, salt and pepper to dredge the chicken.
Now lots of folks like to POUND their innocent little chicken breasts flat into submission before cooking. I simply butterfly the breast in half without all the gratuitous violence and pounding... and my chicken thanked me!
Now this is important... season your chicken before adding it to the flour (FLAVOR)!! I seasoned with salt, pepper, a little dusting of Italian seasoning and garlic powder... 5 seconds and done!
Pop into flour and coat both sides. Dust off extra flour and add to saute pan coated in olive oil at medium heat. Chicken should sizzle a little when it hits the pan, but not too much.
Make sure you have enough room in your pan for all your chicklettes! Don't overlap or overcrowd. Cook for 3 minutes on first side and get ready to flip.
Cook chicken on the other side for about another 2 minutes and transfer to a 350 degree oven for 10-15 minutes, or until almost done!
Cue cheese! Tonight, and my favorite cheese for this, is fresh mozzarella and grated parmesan! You could use provolone, or traditional mozzerella, or whatever you like, but this is what we do (and LOVE)!
Now, add the fresh sliced cheese to the chicken and pop back into the oven for another 5 minutes. Prepare for melty, ooey gooey, cheesey chicken parm heaven!
Now for the Parm in this chicken parmesean!! Grate as much parmesean cheese as you like on that chicken and let it rest for about 5 minutes! In the mean time you can cook your pasta according to the package directions. Tonight, we picked linguine!
The last thing... and very WORTHY thing, is add fresh basil to the chicken just before serving! Now, time to assemble pasta, sauce, chicken and cheese!
WOW! Time for some mouth watering chicken parmesean with fresh basil and a little garlic bread on the side! Cheers to all the fathers out there! This is a Father's Day Winner!
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